This old fashioned blitz torte recipe is an explosion of textures and tastes with a crunchy, crackling meringue top, chewy, light cake, and a creamy, vanilla custard filling layered in between. Anyone who has tried this cake has exclaimed, “This is the World’s Best Cake!” This German torte really lives up to its name! Try an see for yourself.

close up of the inside of a cut blitz torte cake.

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Blitz Torte Cake – A Must Make!

Even though the name sounds German (“blitz” means lightening in German), a blitz cake is actually an American dessert. It’s an unconventional layer cake with a dense cake topped with airy meringue, baked together in the same pan. The cake layers have vanilla pudding-like custard spread in between.

Like another old fashioned fave – homemade almond apple cake – it’s the simple ingredients, perfectly balanced flavors, and texture that blows you away. One bite takes you through crackling sugar baked on thin almonds, airy meringue, chewy vanilla cakes, and a cool, creamy filling.

Absolutely nothing about this cake disappoints. And better yet? Similar to this gluten-free take on moist Black Forest Cake, a blitz torte can be made with traditional or gluten-free flour. I’ve done it both ways with much success.

Even though “blitz” translates to “lightening,” you will need to plan ahead to make this layer cake. The custard needs time to cool to room temp and then chill. Spreading on chilled custard holds together the cake layers better.

When I make this cake, I’ll prepare the custard the day ahead of baking and assembling the layers. If you’d like a faster turnaround, this buttery vanilla cake also works well with a whipped cream filling as well. Sprinkle in some fresh berries as an added bonus!

a piece of cake on a plate facing forward.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with the filling

The filling is made on the stove top, similar to homemade vanilla pudding or custard. Heat whole milk, egg yolks, sugar, and cornstarch together until thick and creamy. Remove from the heat, flavor with vanilla, and cool completely before spreading between the cake layers.  

If you’d really like to boost the vanilla flavor, I love swapping out this vanilla bean paste instead!

a shot of custard in a saucepan.

Start with the filling

For the cake batter, this is when the “lightening” reference comes into play! Beat together all the ingredients and you are done.

The batter will be thick, especially if you swapped out my preferred gluten-free flour, Cup4Cup, because the cornstarch in the blend thickens the batter (but makes a wonderful crumb after baking!).

Either use an offset spatula or greased fingers to evenly spread the batter in the prepped cake pans. Set aside while the meringue is made.

fingers pressing the cake batter in the pan.

Whip up the meringue

First beat egg whites until foamy. Then gradually add in the powdered sugar and granulated sugar, a couple tablespoons at a time, until it’s stiff and beautifully glossy.

stiff peaks of meringue in a glass bowl.

Bake and assemble

Divide the meringue between the two cake layers. Add the sliced almonds to the top and sprinkle with granulated sugar. This is the magical crunchy topping you’ll not want to miss out on!

Once the cake layers have cooled completely, use a small spatula to lift the layers out of the pans so the meringue side stays facing up. Place one layer on a serving platter, spread the custard on top, and then finish with the other layer.

I recommend popping it in the fridge for at least a hour before serving so the cake layers don’t slide around when slicing. Using a serrated knife in a gentle sawing fashion works best!

sugar sprinkled on almonds on top of the meringue.
custard spread on one layer of cake.
overhead shot of the top of the torte.

Different Takes On Blitz Cake

It’s hard to stray away from this classic, vintage recipe, but if you read the comments below many readers make their own take based on the version they grew up with. They all sound so good, I’m tempted to try every version in a side-by-side comparison!

  • Add fresh fruit – Make it a berry blitz torte by adding a layer of fresh berries, such as raspberries, blackberries, or strawberries on top of the cream filling. 
  • Substitute chopped walnuts or pecans for sliced almonds, but I really think some sort of nuts make the cake… 
  • Substitute a whipped cream filling. Beat together 2 cups of heavy cream with 1/4 cup powdered sugar until light, fluffy, and stiff peaks form. You can also add a layer of berries to this as well.
the entire unsliced cake on a green cake stand.

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4.31 stars (36 ratings)

World’s Best Blitz Torte with Custard Filling

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 3 hours 25 minutes
This old fashioned blitz torte recipe is an explosion of textures and tastes with a crunchy, crackling meringue top, chewy, light cake, and a creamy, vanilla custard filling layered in between. Anyone who has tried this cake has exclaimed, "This is the World's Best Cake!" This German torte really lives up to its name! Try an see for yourself.
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Ingredients
 

Cream Filling:

Cake:

Equipment

Instructions
 

Custard Filling

  • Whisk the milk, 2 egg yolks, sugar, cornstarch, and salt together in medium saucepan. Cook and stir over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute.
    1 ½ cups 2% or whole milk, 2 egg yolks, ⅓ cup granulated sugar, 2 tablespoons cornstarch, ⅛ teaspoon salt
  • Remove from heat and stir in vanilla. Place a piece of plastic wrap pressed directly on the custard so a film doesn't form on top. Set aside to cool to room temperature then transfer to the refrigerator to chill. The custard can be made 1-2 days before and stored in an airtight container.
    2 teaspoon vanilla

Cake and Meringue

  • Preheat oven to 325ºF. Spray two 8-inch cake pans with cooking spray. Line each with cut to size wax or parchment paper on bottom and spray paper. Set aside.
  • In a bowl beat together the shortening, ¾ cup powdered sugar, egg yolks, and milk. Blend until combined, scraping down the bowl. Add the flour, baking powder, and salt. Beat for 1 minute on medium speed, scraping down bowl. 
    ½ cup shortening, ¾ cup powdered sugar, 4 large eggs, 3 tablespoons milk, 1 cup all purpose flour or gluten free all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
  • Divide and spread in bottom of the prepared cake pans. The batter will be extremely thick and you might have to press it down evenly with your fingers or an offset spatula. I sprayed my fingers with cooking spray to press down the dough. Set aside.
  • In another clean, dry bowl beat egg whites until foamy. Gradually beat in ½ cup powdered sugar and ½ cup sugar, a couple tablespoons at a time. Continue beating until meringue is stiff and glossy. 
    ½ cup powdered sugar, ½ cup sugar
  • Spread half the meringue on top of cake batter in each pan. On top of the meringue, sprinkle each pan with half the almonds and 1 tablespoon sugar on each.
    ½ cup sliced almonds, 2 tablespoons granulated sugar
  • Bake for 35-40 minutes until meringue is set. The meringue will look done before the bottom layer of cake is, so insert a toothpick into cake to make sure it's done. Cool cake layers completely in pans.

Assembly

  • Use a knife to go around edges of cake pan completely. Since the layers are assembled with meringue on top, you need to use a little finesse taking the cake layers out.
  • Use a small spatula and your hand to gently lift cake out of pans. Once the cake is fully released I held the cake like a serving tray while I peeled off the wax paper. Place first layer on serving platter, top with cooled custard filling, and then release other cake layer to place on top, meringue side up. Refrigerate for 1 hour before serving. Use a serrated knife to cut slices and refrigerate leftovers.

Notes

 
Adapted from (a very old) Betty Crocker cookbook.
Calories: 463kcal, Carbohydrates: 61g, Protein: 8g, Fat: 21g, Saturated Fat: 5g, Cholesterol: 135mg, Sodium: 169mg, Potassium: 224mg, Fiber: 1g, Sugar: 45g, Vitamin A: 230IU, Calcium: 120mg, Iron: 1.5mg
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